Coconut & Chocolate Chip Cookies

I’m always up for a new vegan cookie recipe — this one was adapted from Christina Pirello’s recipe in her awesome book Cooking The Whole Foods Way. After tasting these cookies you will be convinced that eating healthy doesn’t mean giving up the occasional tasty treat, and you’ll also realize that there is simply no reason to bake with refined sugar or flour since wholesome ingredients taste so much better. Try it and you’ll see what I mean!

Here’s what you need:

• 1 1/2 cups rolled oats
• 1 3/4 cups whole wheat pastry flour
• dash of freshly ground sea salt
• 1 1/2 teaspoons baking powder
• 1 cup unsweetened shredded coconut
• 1 cup chopped pecans
• 3/4 cup unsweetened rice milk
• 1 teaspoon pure vanilla extract
• 1 cup brown rice syrup
• 1/2 cup avocado oil
• 1/2 cup mini dairy-free chocolate chips
• 1/2 cup carob chips
• 1/2 cup white vegan chocolate, chopped (optional)

1. Preheat the oven to 350. Grease your cookie sheets.
2. Mix all of the ingredients, except the chocolate, in a bowl until blended. Fold in the chocolate and drop by heaping tablespoonfuls onto your baking sheets.
3. Bake 20 minutes or until slightly browned. Cool on wire rack.

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